Ingredients
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1 lb dried spaghetti
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5 tablespoons extra virgin olive oil, plus more to taste
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1 1/2 lbs medium shrimp, peeled and deveined
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3 tablespoons bottled capers, rinsed and coarsely chopped if large
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3 garlic cloves, minced
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3 tablespoons fresh lemon juice
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3 tablespoons finely chopped fresh parsley
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1/2 teaspoon salt
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parmigiano-reggiano cheese, freshly grated
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1/2 teaspoon fresh ground pepper
Instructions
- Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
- While the pasta cooks, heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Add the shrimp and cook for 1 minute. Add the capers and garlic and cook, stirring occasionally until the shrimps turn pink and firm, 2 to 3 minutes. Stir in the lemon juice, parsley and season with salt and pepper.
- Drain the spaghetti and return to the warmed pot. Add the shrimp and its sauce and toss, adding the remaining 3 tablespoons oil or more if you wish.
- Transfer to a large, warmed serving bowl.
- Garish with freshly grated parmegiano reggiano cheese. Serve immediately.